海藻被认为是最丰富的生物储备之一,由许多具有多种特性和多种活性的生物活性化合物组成。本研究检查了两种海藻的抗菌活性,从阿曼沿海地区收集的Ulvalactuca(绿色)和Stoechospermummarginum(棕色),针对五种耐多药细菌。与甲醇提取物相比,海藻的水提取物显示出更好的抗菌活性。抗菌测定的结果表明,U.lactuca具有优异的抑制作用,对大肠杆菌(8mm),其次是肺炎克雷伯菌(4mm)和伤寒沙门氏菌(2mm)具有最大的活性。S.marginatum仅对大肠杆菌(3毫米)形成清晰的抑制区。两种海藻中确定的主要植物化学成分是生物碱,萜类化合物,皂甙,黄酮类化合物,和类固醇。傅里叶变换红外光谱(FTIR)结果证实醇/酚基团的存在,和海藻提取物中的酰胺基团。气相色谱-质谱(GC-MS)结果表明存在生物活性化合物,如5-十八烯醛,1-三氯苯酚,新植二烯,Lactaropalidin,Phytol,芬列奈德,Lucenin,在U.lacticuca.此外,与S.marginatum(21.51%)相比,U.lactuca在DPPH自由基清除活性测试中显示出更好的抗氧化活性(33.05%)。因此,绿色海藻U.lactuca可被认为是食品和药品的天然抗氧化剂和抗菌剂的潜在来源。
Seaweeds are considered to be one of the richest bio-reserves, comprising of numerous bioactive compounds with versatile properties and multiple activities. The present
study examined the antibacterial activity of two types of
seaweeds, Ulva lactuca (green) and Stoechospermum marginatum (brown) collected from Oman Coastal region against five multidrug-resistant bacteria. The aqueous extracts of the
seaweeds showed better antibacterial activity compared to methanol extracts. The results of the antibacterial assay revealed the excellent inhibitory effects of U.lactuca with the maximum activity against E.coli(8 mm) followed by K.pneumonia(4 mm) and S.typhi(2 mm). S.marginatum formed a clear zone of inhibition only against E.coli(3 mm).The major phytochemical constituents identified in both the types of
seaweeds were Alkaloids, Terpenoids, Saponins, Flavonoids, and Steroids. Fourier transform infrared spectroscopy (FTIR) results confirmed the presence of alcoholic/phenolic groups, and amide groups in the seaweed extracts. Gas chromatography-mass spectrometry (GC-MS) results evidenced the presence of bioactive compounds such as 5-Octadecenal, 1-Tricosanol, Neophytadiene, Lactaropallidin, Phytol, Fenretinide, Lucenin, Vincadifformine in U.lactuca. Additionally, U.lactuca displayed better antioxidant activity (33.05%) in the DPPH free radical scavenging activity test compared to the S.marginatum (21.51%). Thus, the green seaweed U.lactuca could be considered as a potential source of natural antioxidant and antibacterial agents for food and pharmaceutical products.